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Broil
53
Danger of burns!
Broil with the oven door closed. If
you broil with the door open the hot
air will escape from the oven before
it has been cooled by the cooling
fan.
The controls will get hot.
Oven modes
Broil
For broiling thin cuts of meat and
browning.
The entire Browning / Broiling element
will get hot and glow red.
Conv Broil (Convection Broil)
For broiling thicker items, e.g. roulades,
poultry pieces.
The Browning / Broiling element and the
fan turn on alternately.
Cooking accessories
Use the universal tray with a grilling and
roasting insert (if available) on top. The
insert protects the oven from splatter
and collects the juices underneath. The
juices can then be used for gravy and
sauces.
Temperature
As a general rule, select the lower
temperature given in the chart.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
Preheating
Always preheat the oven for about
5minutes with the door closed before
Broiling.
Shelf levels
Select the shelf level according to the
thickness of the food.
– Thin cuts: Shelf level 4 or 5
– Thick cuts: Shelf level 2 or 3
Broiling duration
– Thinner cuts of meat/slices of fish
require approx. 6–8minutes per side.
Thicker pieces require more time per
side. It is best to broil food of a
similar thickness at the same time so
that the broiling time does not vary
too much.
– Turn the food halfway through
broiling.
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